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Ingredients
Serves: 40

6 onions, julienned

6 red capsicums, julienned

1 stalk celery, sliced thin

2 stalks lemongrass, chopped

2 green chillies, chopped

250g fresh ginger, chopped

1 tablespoon sesame oil

12 litres chicken stock

10 kaffir lime leaves

2 tablespoons oyster sauce

1 cup (250ml) soy sauce

250g tom yum soup paste

3kg skinless, boneless chicken breast fillets - cut into strips

salt to taste

250g reconstituted karengo (seaweed)

handful coriander leaves

DirectionsPreparation:30min › Cook:30min › Ready in:1hour

In a large stockpot on medium high heat, sauté onions, red capsicums, celery, lemongrass, chillies and ginger in sesame oil. Add chicken stock, bring to the boil, then lower heat to medium and simmer for 5 minutes.

Great recipe!! Adapted it slightlydue to what was was in my cupboards.
No lemon grass = squeeze of lemon. No oyster sauce = sweet soy sauce. Used leftover chicken and a few green beans. Will be making again...Often!!!! Thank you
-
07 May 2012
(Review from Allrecipes UK & Ireland)